白酒安全生产的初探(上)  

Discussion on Liquor Safe Production

作　　者：杨官荣 黄志瑜 袁永飞[2] 

机构地区：[1]四川省酿酒研究所,四川广汉618300 [2]四川省绵阳市丰谷酒业有限责任公司,四川绵阳621000

出　　处：《酿酒》2013年第2期40-43,共4页Liquor Making

摘　　要：随着经济社会不断进步,经济全球化不断深入发展,人们的饮酒文化日益多样化,白酒安全成为备受关注的热门话题。从消费者健康角度,白酒安全角度和提高白酒优质品率角度来探讨白酒生产过程中需要我们坚持或改善创新的关键控制点。从而分别对酿酒原辅料的选择和配比、生产工艺创新实施操作、科学贮存勾兑工艺和包装材料四大方面进行了阐述研究。With the economic and social development, economic globalization has being deepened. Liquor safety has become a hot topic of concern due to the increased diversity of the liquor culture. From the points of view of the health of consumers, liquor safety and improvement of good quality product rate, the key points which should be persisted or modified in liquor making process were discussed. Four research aspects of selection and proportioning of raw and auxiliary materials, practice of innovated process, scientific storage and blending process, and packaging materials selection were elucidated.

关 键 词：白酒安全和优质品率 酿酒原辅料 生产工艺 贮存勾兑 包装材料 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]